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https://MamaNatural.com 🔅 http://mamanatural.com/ Do you use light salad dressing? Fat free cream cheese? Low-fat margarine? Then this video is for you!

Here's our video about good, safe olive oil: http://mamanatural.com/virgin-olive-o...

Part 3 of our Change Your Diet, Change Your Life focuses on something I used to be afraid of... FAT. In the nineties, I lived on fat free foods, not knowing that I was filling up with sugar and chemicals that left me nutritionally depleted and HUNGRY.

I believed that fat makes you fat, right? WRONG. As proof of this, a few years ago, I did a crazy diet that was nearly 70% fat, and I didn't get fat.

Fat is necessary for a healthy diet. Not only does it lubricate our joints, digestional tract and skin, fats help us digest and assimilate nutrients from our food, nourish our cellular walls, and promotes satiety and balanced blood sugar levels.

But just like sugars and salts, it's vital that we consume the right kind of fat. We want to steer clear of hydrogenated oils or trans fats, which contribute to heart disease, and too many omega 6 fats such as soy, cottonseed, and corn oils found in most packaged foods, which leads to inflammation, depression and ill health. In fact, did you know that canola oil, an omega 6 darling of the restaurant industry, is classified as a pesticide with the EPA? Not only that, but it's also listed a toxic for human inhalation. And we ingest this stuff?!

But, luckily, there are a host of delicious, nutritious fats from avocados, to tahini to raw cream. Fish oils are also important, heart-healthy fats but... uh... they don't taste quite as good. I like them in capsule form.

Here are 3 of my favorite fats:

Olive oil
Rich in monounsaturated fats and antioxidants, olive oil is a one of the most ancient fats around. Extra virgin olive oil is filled with polyphenols that can help reduce our risks for heart disease, cancer, Alzheimer's and type 2 diabetes. Olive oil has also been shown to lower LDL cholesterol and blood pressure while stabilizing blood sugar levels and reducing inflammation in the body.

Olive oil is best raw in salads and bread dip. There's some who believe that heated olive oil isn't as healthy since unsaturated fats aren't as stable at high heat but I figure it's been used this way for thousands of years in the Mediterranean and they're known for their healthy people.

Butter
Did you know that at the turn of the century, butter was one of 7 food groups? Did you also know that heart disease was rare? Fast-forward 60 years, and it was our number one killer. What changed? Well, we certainly weren't eating any more butter. In fact, we went from eating eighteen pounds per person per year to four.

Butter is a wonderful fat that contains one of the most absorbable forms of Vitamin A, D and K. These are important fat-solulable vitamins that help us absorb other minerals like calcium and phosphorus. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster.

And let's face it people... IT'S DELICIOUS. So stop feeling guilty about buttering your toast. Enjoy it! It's best to buy raw butter from grass-fed cows. Spring and summer butter is richest in vitamins since we benefit from all of the cows grazing on fresh vegetation. Butter is great to cook with since saturated fats tolerate heat very well. It's also good on popcorn, in cooked meals or straight off the spoon.

Coconut oil
Did you know that coconut water was used in World War II as a replacement for blood transfusions? Did you also know that coconut oil has almost identical fat profile as breast milk?

Clearly, coconut is king in terms of nutritional content and because of this coconut oil is one of my favorite fats.

Coconut oil is nature's richest source of medium-chain fatty acids (MCFAs), which is much easier for your body to digest. In fact, these fats are sent directly to your liver to be converted into energy rather than being stored as fat. Because of this, many people have had success losing weight by replacing their regular oils with coconut.

Like breast milk, coconut oil has the highest lauric acid content of any food on the planet. This wonderful fat has antimicrobial, antifungal, and antibacterial properties for the human body.

Coconut oil is delicious in smoothies, baked goods, popcorn and even in tea. Be aware that it does have a coconut flavor so be sure you don't mind that flavor in the foods you are preparing. Also, when consuming raw, be sure to start slowly as some people have a "healing reaction" due to properties in oil.

How about you? What are your favorite fats?

Sources for this video available at http://mamanatural.com/healthy-fats/ ,
❤️❤️❤️

Genevieve Howland, aka Mama Natural
Bestselling author of The Mama Natural Week-by-Week Guide to Pregnancy & Childbirth ➡️ https://amzn.to/2Pf6Pfe
Co-Founder of https://www.mamanatural.com

https://MamaNatural.com 🔅 http://mamanatural.com/ Teething biscuits... kinda old school, eh? I know my mom used the famous Zwieback Toast when I was teething. Not sure if they even make these anymore. Have you tasted these things? Yuck, not a big fan! And have you seen the ingredients? High fructose corn syrup, partially hydrogenated soybean oil (!), not to mention refined flour and added gluten. I know that I'm a bit fringe in the nutrition department but I think these things should be illegal to sell to children. LOL! Even the "organic" varieties have enriched flours, rancid vegetable oils and dry milk.

So, as Griffin dabbles in teething (still no teeth people!), I wanted to create a nutritious biscuit for him to chew on. Not only can this soothe his gums but it's also great practice for eating solid foods. Something to keep in mind, these biscuits aren't really made for "eating" per se but rather tasting and sucking.

A couple thoughts on ingredients

I used a combination of rolled and steel cut oats as my flour base. If you find a "clean" source of oats, these recipes would be gluten free to boot. I would assume you could replace the oats with sprouted flours from millet, spelt, and brown rice.

I included brown rice syrup as my sweetener but you could replace with apple sauce, dates or none at all. Since Griffin won't be chowing down on these, I'm OK with the added sweetener. Plus, brown rice syrup is loaded with B vitamins and is a healthier alternative.

I used organic, unrefined coconut oil since it can withstand high heats and is made up of medium-chain fatty acids (particularly the antimicrobial lauric acid) similar to breast milk.

I made without eggs since some babies react to the whites under 1 year of age.

Here are a couple of recipes that I've adapted:

Basic Teething Biscuits

1 c. rolled oats
1 c. steel cut oats (grind oats in blender till they're a flour consistency)
2 TB brown rice syrup
1/4 c. coconut oil
1/2 tsp each of cinnamon, ginger, nutmeg, and vanilla extract
1 tsp aluminum-free baking powder
1/4 c. unsweetened shredded coconut (optional)
Mix dry ingredients. Add in syrup and melted oil. Form date-like shapes and put on greased baking sheet or parchment paper.

Bake at 350F for 30-45 minutes, depending on your oven. Flip them halfway through so that you have a nice golden crisp on both sides of biscuit.

Store in uncovered dish for at least 24 hours which will harden them further. You can also put in freezer and serve cold for extra teething relief!

Banana Teething Biscuits

1 c. rolled oats
1 c. steel cut oats (grind oats in blender till they're a flour consistency)
1 c. of mashed ripe bananas
2 TB coconut oil
1/2 tsp each of cinnamon, ginger, nutmeg, and vanilla extract
1 tsp aluminum-free baking powder
1/4 c. unsweetened shredded coconut (optional)
Mix dry ingredients. Add in mashed bananas nd melted oil. Form date-like shapes and put on greased baking sheet or parchment paper.

Bake at 350F for 30-45 minutes, depending on your oven. Flip them halfway through so that you have a nice golden crisp on both sides of biscuit.

Store in uncovered dish for at least 24 hours which will harden them further. You can also put in freezer and serve cold for extra teething relief!

Pumpkin Teething Biscuits

1 c. rolled oats
1 c. steel cut oats (grind oats in blender till they're a flour consistency)
1 c. pumpkin puree
2 TB brown rice syrup
2 TB coconut oil
1/2 tsp each of cinnamon, ginger, nutmeg, and vanilla extract
1 tsp aluminum-free baking powder
1/4 c. unsweetened shredded coconut (optional)
Mix dry ingredients. Add in pumpkin and melted oil. Form date-like shapes and put on greased baking sheet or parchment paper.

Bake at 350F for 30-45 minutes, depending on your oven. Flip them halfway through so that you have a nice golden crisp on both sides of biscuit.

Store in uncovered dish for at least 24 hours which will harden them further. You can also put in freezer and serve cold for extra teething relief!

Sources:

http://www.coconut-oil-central.com/co...
http://planetgreen.discovery.com/food... Pregnant? Check out my baby registry checklist:
http://www.mamanatural.com/baby-regis...

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THANK YOU FOR WATCHING AND SUBSCRIBING!

,
❤️❤️❤️

Genevieve Howland, aka Mama Natural
Bestselling author of The Mama Natural Week-by-Week Guide to Pregnancy & Childbirth ➡️ https://amzn.to/2Pf6Pfe
Co-Founder of https://www.mamanatural.com

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